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Assembling avocado and tomato sandwich on toast
ChefMaster Emily

Open Face Sandwich with Tomatoes and Avocado

This bright, nourishing sandwich pairs creamy avocado with juicy heirloom tomatoes on crunchy sourdough for a fresh, California-inspired bite. It’s perfect for breakfast, brunch, or a light lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 sandwiches
Course: Breakfast
Cuisine: American, California-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 slices sourdough bread
  • 1 ripe avocado
  • 1 heirloom tomato sliced
  • 1 tbsp olive oil plus more for drizzling
  • 1 tsp lemon juice freshly squeezed
  • salt & pepper to taste
  • fresh herbs optional: basil, chives, or microgreens

Equipment

  • Toaster or Skillet

Method
 

  1. Toast sourdough bread slices until golden and crisp.
  2. In a bowl, mash the avocado with lemon juice, olive oil, salt, and pepper until creamy but slightly chunky.
  3. Slice the heirloom tomato and lightly pat dry if very juicy.
  4. Spread avocado mixture generously over each toast slice. Top with tomato slices.
  5. Drizzle with olive oil and finish with salt, pepper, and optional herbs. Serve immediately.

Notes

Customize with poached eggs, mozzarella, or hot sauce. Rub toast with garlic for extra flavor. Best enjoyed fresh, but ingredients can be prepped ahead.